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Gluten-Free Apple Cider Doughnuts

I wanted to make a gluten-free doughnut that tasted so good, the fact that it’s gluten-free is beside the point! —Kathryn Conrad, Milwaukee, Wisconsin

10 ServingsPrep: 20 min. + standing Bake: 15 min. + cooling

Ingredients

2 cups gluten-free biscuit/baking mix
3/4 cup sugar
1 package (1/4 ounce) quick-rise yeast
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon apple pie spice
1/4 teaspoon ground cinnamon
1/8 teaspoon baking soda
1/2 cup warm water (110° to 115°)
6 tablespoons butter, melted
1/4 cup unsweetened applesauce, room temperature
1 tablespoon vanilla extract
GLAZE:
1 cup apple cider or juice
1 tablespoon butter, softened
2/3 to 3/4 cup confectioners' sugar

Directions

In a large bowl, mix the first eight ingredients. In another bowl,
whisk the water, butter, applesauce and vanilla until blended. Add
to the dry ingredients; stir until blended. Cover and let rest for
10 minutes.
Cut a small hole in the corner of a food-safe plastic bag; fill with

2 of 2

Gluten-Free Apple Cider Doughnuts (continued)

Directions (continued)

batter. Pipe into a 6-cavity doughnut pan coated with cooking spray,
filling cavities three-fourths full.
Bake at 325° for 11-14 minutes or until golden brown. Cool for 5
minutes before removing from pan to a wire rack. Repeat with
remaining batter.
For glaze, in a small saucepan, bring apple cider to a boil; cook
until liquid is reduced to 3 tablespoons. Transfer to a small bowl;
stir in butter until melted. Stir in enough confectioners' sugar to
reach glaze consistency. Dip each doughnut halfway, allowing excess
to drip off. Place on wire rack; let stand until set. Yield: 10
doughnuts.

Nutrition Facts: 1 doughnut equals 273 calories, 8 g fat (4 g saturated fat), 18 mg cholesterol, 565 mg sodium, 47 g carbohydrate, 4 g fiber, 4 g protein.